2 lb boneless, skinless chicken 1 onion, thinly sliced 1 red or green bell pepper, sliced 2 ts chili powder 1/2 t ground cumin 1/4 t salt 1/2 c chicken broth 1 Tb fresh lime juice 8-10 warm flour tortillas 1/2 c cheddar cheese (grated) sour cream guacamole lettuce and tomato as desired
Cut chicken into 1/2 inch diagonal strips. Place in crock pot. Top with onion, bell pepper, and lime. In a small bowl, combine chili powder, cumin, salt, and broth.
Pour mixture over chicken. Cover and cook on low for 6 to 7 hours or until chicken is tender. Spoon several slices of chicken mixture with sauce into center of each warm tortilla. Fold over.
Top with sour cream, guacamole, cheese, lettuce and tomatoes.